Crabmeat Green Tea Dim Sum


Egg pancakes:

* Wheat starch 1/2 c

* 1/4 teaspoon salt Koshur

* White pepper 1/16 teaspoon

* 4 clear

* Olive oil

Meatball Crab:

* 1/2 tsp Matcha

* 3/4
​​fresh crabmeat book

* 6 (31-35 shrimp per pound size) shrimp, peeled, finely chopped

* 4 Shiitake pieces, finely chopped

* 1/3 part scallion, finely chopped

* 2 parts chopped cilantro

* 8 pieces of brown water, finely chopped

* White pepper 1/8 teaspoon

* 1/4 teaspoon salt Koshur

* Sesame oil 1/4 c

* 1 1/2 teaspoon chili sauce Chinese tea

* Cilantro sprigs

Egg white sauce:

* Green tea 1/2 cup

* 1 egg white

* 1 tablespoon of wheat flour

* Salt pinch Koshur

Preparation time: 20

Cooking time: 30-40 minutes

To make the dough of egg white: Beat egg whites with wheat starch, salt and white pepper Koshur until smooth. Heat a nonstick skillet over medium-high heat. Add a little olive oil and heat. In the bowl of a food processor, combine crabmeat, shrimp, shiitake mushrooms, matcha, green onions, cilantro, water chestnut, white pepper, salt Koshur, sesame oil and pepper sauce in Chinese. Pulse until all ingredients are cut. Remove the leaves from different branches of coriander. For dim sum: Arrange a clear egg crepe. Add some crab filling meatballs. Fold the crepe around the filling and tie the opening softened coriander. Egg white sauce: Add the egg white in a fresh shake vigorously green tea, add flour 1 tablespoon salt and season with Koshur.

Decorate the cookies with cooked egg yolk gcrumbled mixed with kosher salt and a bit of egg white sauce.

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